Ultra Light Portabella Mushroom Soup

Submitted by Late Night Gourmet

"This soup is all about the mushrooms...there's no mistaking the difference between freshly-made mushroom soup and the stuff in a can! If you're feeling ambitious, make a stock yourself using 5 cups of water, sliced carrots, onions, thyme, and the veins scraped from the portabella mushrooms, stweing for 4 hours on low heat. Strain the vegetables out, and you'll have about 4 cups of stock remaining."

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Serves: 6

ingredients

• 4 tablespoons light butter
• 1⁄2 onion, chopped
• 4 garlic cloves, grated
• 2 lbs portabella mushrooms, chopped
• 1 teaspoon thyme
• 4 cups vegetable stock
• 1 teaspoon salt, adjusted to taste
• 1⁄2 teaspoon black pepper, freshly ground to taste

directions

1. Heat 4 tablespoons of butter in a pan on medium heat. Saute onions until softened, about 8 minutes, stirring occasionally. Add garlic and thyme, and cook for an additional 2 minutes while constantly stirring.
2. Stir in chopped mushrooms and any fragments from the sliced mushrooms. Stir in thoroughly to coat with the contents of the pan. Stir occasionally for 20 minutes, allowing some moisture to evaporate from the mushrooms.
3. Add stock to the pan and lower heat to medium-low. Cook for half an hour uncovered.
4. Pour contents of the pan into a blender and puree until is achieves desired consistency. Return to the pan. Season with salt and pepper, adjusting to taste.